cakepia recipe japanese      
Tarte Medaillon (Medallion Tart)  
World Traditional Recipe ベルギー

Belgian style tart. “Medaillon” is sometimes used in the names of circular- and oval-shaped confectionery. This is a simple tart recipe, no prebaking of the shell is required. Pour the filling into the shell, bake, then sprinkle with confectioners’ sugar after cooling. This filling recipe is rather unique as it requires melted butter.
Tried this recipe? Submit your rating.
# of current votes in ( )
☆☆☆ ☆☆
(2) (0) (0)
●Preparation Tip
●Tart Shell

Photo #1

Photo #2

Photo #3
In a bowl, cream together butter and sugar.

Stir in beaten egg, a little at a time, and blend well. (Photo #1)

Fold in flour and mix. Gather the dough and form into a rough ball shape. (Photo #2)

Wrap the dough in plastic wrap and let it rest in the refrigerator for an hour.

Roll out the dough to 5mm thick. Press the dough into a tart pan, remove the excess and let it rest in the refrigerator. (Photo #3)


Photo #1

Photo #2

Photo #3
Melt butter by double boiling or over low heat.

Beat egg in a bowl. Mix in sugar, cream, almond powder and the melted butter, in that order. (Photo #1)

Fill the tart shell with the filling mixture 9/10 full. (Photo #2)

Bake in a preheated oven at 180 °C (365 °F) for about 50 minutes. If the surface browns but the center is still not done, cover with foil and continue baking. (Photo #3)

Sprinkle with confectioners’ sugar after cooling.

Servings per Recipe Calories per Serving Ready In
one 18cm tart pan  486kcal 150 minutes
Tart Shell
butter 50g 
sugar 50g 
whole egg 50g 
cake flour 130g 
- Allow butter to soften at room temperature.
- Sift flour.

whole egg 50g 
sugar 100g 
whipping cream 50g 
almond powder 100g 
butter 70g 
confectioners’ sugar  
- Sift almond powder.

More Recipes